"Mother's Day shopping is always tricky. I never want to be cliche, but I don't have money to burn. After searching the Internet and department stores for Mother's Day ideas and stumbling upon strange lingerie suggestions unsurprisingly, the idea came to me while taking a sip of wine, washing down a piece of chocolate chip bread." Read more >

The Palm restaurant is opening in a new location in Boston’s International Place complex, adding to a growing cluster of restaurants near the Rose Fitzgerald Kennedy Greenway. "This is absolutely the best location in the city for the new Palm Boston," said John Bettin, chief executive of the Palm Restaurant Group. The new restaurant will open early next year in a 8,300-square-foot space in the lobby of One International Place. Read more >

Bruce Bozzi, Jr. is back with his final column - Hanger Time. "In order that we might finish strong, let’s chop up one more classic: the often-underrated hanger steak. Done right, it can rank with the others in terms of impressiveness, memorable-ness and most of all flavor. Here’s how." Read more >

...We often go for the Businessman's Lunch for our frequent Friday lunch ditch sessions—a trencherman three course meal that comes with a starter, main, side orders of potatoes and onion rings or vegetables, and luscious dessert for $24.95. Today we just felt like burgers, one of the best bargains in town... Read more >

"Rib eye doesn’t just have a manly name—it’s also got a taste so spectacular it’ll knock your socks off. Not to mention the socks of whoever is lucky enough to be joining you for a meaty feast with it as the centerpiece." Our own Bruce Bozzi, Jr. is back with his latest column on how to Rock the Rib Eye. Read more >

"Tell friends you’re making steak and they will cheer. Mention filet mignon and it will barely be out of your mouth before they’re hightailing it to your place." Words of wisdom from our own Bruce Bozzi, Jr. in his latest column on how to perfectly execute this classy cut. Read more >

After celebrating its 85th year and completing a brand “refresh” campaign, the PR team at The Palm invited me to come on down for a tasting to confirm that it’s not some stodgy, old steakhouse. Part of that means that the food they now serve is not just meat and potatoes: they’ve got a menu that can appeal to unconventional-eating under-50-year-olds, such as myself. Read more >

Our very own Bruce Bozzi Jr. is sharing his wealth of steak knowledge as part of a series for Made Man. Check out his first column, a seven-tip primer on how to achieve a Perfect New York Strip (his personal favorite). Read more >

Quality and simplicity are the keys to a good martini, and when it is done perfectly, New Yorkers show their appreciation. “In terms of cocktails at our bar, I would say it’s a 60-40 split of martinis to everything else,” says Pasquale Trunzo, beverage director for The Palm on West 50th Street. “We are known for the generous pours of our martinis, and in a nutshell, that’s what The Palm is all about: generosity, opulence, and a nice martini in your hand, in a place to see and be seen.” Read more >

The Palm is synonymous with power lunching in D.C. for good reason—the Dupont Circle steakhouse has lured in every president from Richard Nixon to Bill Clinton, and continues to pack in scores of lobbyists, lawyers and politicians every day around 12:30 p.m. (You can’t go wrong with a steak, but the gigantic lobsters are a specialty here.) The VIPs opt for the booths in both the front and back of The Palm... Read more >